ambrosia dessert

Cookies: Chocolate Crackled

From Denny: These chocolate chunk cookies are delightfully decadent as they also include ancho chile pepper that provides some smokey heat. Cinnamon and extra vanilla extract balance the chile heat and intense semi-sweet chocolate.

A variation of this cookie is provided that enjoys using roasted ginger spice in place of the cinnamon.

Check out the interesting variations of your favorite chocolate chunk cookie!

Chocolate Crackled Cookies

From: McCormick

Makes: 3 1/2 dozen or 21 (2 cookie) servings

Prep Time: 15 minutes

Cook Time: 10 minutes per batch

Ingredients:

12 ounces semi-sweet baking chocolate, divided

3/4 cup flour

2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon or 2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon

1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

2 eggs, lightly beaten

2 teaspoons McCormick® Pure Vanilla Extract

Directions:

1. Preheat oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely

chop remaining 4 ounces chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and

salt in small bowl.

2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs

and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low

speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie

scoop 1 1/2 inches apart on parchment paper-lined baking sheets.

3. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on

parchment paper to wire rack; cool completely.

Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 8 ounces semi-

sweet baking chocolate, melted, and 4 ounces bittersweet baking chocolate, chopped. Use McCormick®

Gourmet Collection Roasted Ground Ginger in place of the Saigon Cinnamon.

Nutritional Values per serving:

Calories: 155

Fat: 7 g

Carbohydrates: 21 g

Cholesterol: 26 mg

Sodium: 62 mg

Fiber: 1 g

Protein: 2 g

Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks (dennysfoodandrecipes.blogspot.com)
Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies (dennysfoodandrecipes.blogspot.com)
Romancing The Chocolate: Cookies: Chocolate Bliss (dennysfoodandrecipes.blogspot.com)
Romancing The Chocolate: Cookies: Chocolate Nut Biscotti (dennysfoodandrecipes.blogspot.com)
Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks (unusual2tasty.blogspot.com)

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Unusual 2 Tasty: Chocolate Pudding In The Raw

Unusual 2 Tasty: Chocolate Pudding In The Raw: From Denny: There are devoted fans of the raw food diet. While not everyone can partake of this lifestyle there are many recipes anyone can enjoy. This Raw Chocolate Pudding is one of them - and so easy and quick to make!

Who doesn't love the taste pairing of chocolate and coconut? An added bonus is that in place of refined sugar the recipe uses agave nectar which is far superior on the glucose meter for diabetes and others sensitive to sugar.

The raw food diet, and this very simple and quick version of chocolate pudding, may seem unusual but it sure is tasty!

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Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich

Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich: From Denny: Do you love the New Orleans tradition of muffuletta sandwiches? They are popular throughout Louisiana, especially at carnival time. During the parades people are always looking for snacks that are easy to grab off a tray and run back into the crowd to catch those all important beads. :)

This recipe is for an appetizer version where you don't have to worry so much about the high calories, salt and preservatives since it is a smaller portion.

There is even a recipe to show you how to make your own olive salad which can be used for more than just this sandwich, like a dressing on a garden salad or as a spread on French bread. It was originally developed by the Sicilian immigrants that settled in New Orleans about 100 years ago.

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Cookies: Triple Chocolate Pistachio Mint

Image via Wikipedia

From Denny: These rich cookies are perfect for the holidays from Thanksgiving to Christmas to Valentine's Day to Mardi Gras. Any celebration will do when it comes to chocolate!

Chocolate and peppermint are a great pairing, each complementing the other. What I like about this chocolate recipe is it uses bittersweet chocolate and white chocolate too. The contrast of the very dark and the light white is awesome, balanced by the roasted pistachio nuts. Can it get any better?

Triple Chocolate Pistachio Mint Cookies

From: McCormick

The classic holiday flavor pairing of chocolate and peppermint is updated in this bittersweet and white chocolate chunk studded cookie.

Makes: 5 1/2 dozen or 33 (2 cookie) servings

Prep Time: 20 minutes

Cook Time: 8 minutes per batch

2 cups flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 eggs

1 teaspoon McCormick® Pure Peppermint Extract

3 ounces bittersweet baking chocolate, coarsely chopped

3 ounces white baking chocolate, coarsely chopped

1/2 cup chopped pistachio nuts

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in large bowl. Beat butter and

sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix

well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolates and nuts.

2. Drop dough by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick

cooking spray.

3. Bake 8 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks;

cool completely. Store cookies in airtight container up to 5 days.

per serving

Calories: 169

Fat: 9 g

Carbohydrates: 20 g

Cholesterol: 28 mg

Sodium: 117 mg

Fiber: 1 g

Protein: 2 g

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Comfort Food From Louisiana: Mardi Gras: Winner Meatloaf and 3 Sauces

Comfort Food From Louisiana: Mardi Gras: Winner Meatloaf and 3 Sauces: From Denny: Looking for a healthier recipe for the Mardi Gras season? While the kids are busy jumping off and on to the porch to grab fistfuls of chips and quick sandwiches and then run back to the parades, the adults might enjoy taking a plate of this crowd pleaser.

This recipe is so easy to make it's kid friendly. The versatility of this meatloaf is that it can be topped with something as simple as a warmed can of cream of mushroom soup or any of the three sauce recipes that follow.

One is a tomato sauce with brown sugar and mustard. Another is a sweet and sour taste. The final one is an Asian flavor using hoisin sauce, soy sauce, ginger and ketchup.

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Cookies: Double Chocolate Chunk Mint

From Denny: Looking for a chocolate cookie with a deep, rich flavor? This recipe combines cocoa powder and semi-sweet chocolate.

Chunks of tasty walnuts are perfect with intense chocolate. And remember that peppermint extract you bought for the Christmas holidays and haven't managed to use up yet? This is a winner of a recipe to make good use of it. Yeah, had some peppermint extract languishing in the back of my pantry too. I'm just saying... :)

This recipe reminded me of those delicious Hershey's mint miniatures that are almost completely disappeared from the holiday season. And I was craving a chocolate-mint combination and then I happened upon this little gem of a recipe. Enjoy!

Double Chocolate Chunk Mint Cookies

From: McCormick

Makes: 4 dozen or 24 (2 cookie) servings.

Prep Time: 20 minutes

Cook Time: 8 to 10 minutes per batch

Ingredients:

2 cups flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 eggs

1 teaspoon McCormick® Pure Peppermint Extract

6 ounces semi-sweet baking chocolate, coarsely chopped

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl.

Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.

Add eggs and extract; mix well.

Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.

2. Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

3. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Test Kitchen Tip: Prepare as directed, using 1 cup semi-sweet chocolate chunks or

chocolate chips in place of the baking chocolate.

per serving

Calories: 210

Fat: 10 g

Carbohydrates: 28 g

Cholesterol: 38 mg

Sodium: 141 mg

Fiber: 1 g

Protein: 2 g

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Cookies: Chocolate Crackled

From Denny: These chocolate chunk cookies are delightfully decadent as they also include ancho chile pepper that provides some smokey heat. Cinnamon and extra vanilla extract balance the chile heat and intense semi-sweet chocolate.

Chocolate Crackled Cookies

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